Sundry Topics

Our Favorite Recipes to Pair with Uproot Wines' Sauvignon Blanc

By • July 16, 2013 • 9 Comments

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Nobody should ever pass up the opportunity to open a new bottle of wine or test out a new recipe. So when Uproot Wines, a company started by Food52 investor Jay Levy, asked us to develop recipes to pair with their Sauvignon Blanc, we happily obliged. Of course we turned to you, our skilled and always-enthusiastic community of home cooks, to pour yourselves a glass of wine and start experimenting.

Dishes to Serve with Sauvignon Blanc, from Food52

After the participating Food52ers received their wine and the recipes arrived in our inbox, it was time for us to start testing and photographing. We took this as an opportunity to cook and shoot for the first time in our new office kitchen, which was both a learning experience and a lot of fun. After two full days, we had cranked through 14 recipes, broken in our new kitchen, and relished in the opportunity to crack open a few bottles of our own for "work". 

These recipes were originally meant to be enjoyed in the spring, but we've been cooking many of them all summer long -- and you should, too. Now order yourself a few bottles of Uproot Sauvignon Blanc, get yourself to the green market, and plan a nice dinner; regardless of whether you're hosting a crowd or cooking for one, you should always have a good bottle of wine in arm's reach of the stove.

Dover Sole with Herb Oil and Zucchini from thirschfeld

Dover Sole with Herb Oil and Zucchini

 

Fava Bean and Fresh Ricotta Crostini from vvvanessa

Fava Bean and Fresh Ricotta Crostini from Food52

 

Lemony Asparagus Pasta with Mushrooms and Herbed Ricotta from EmilyC

Lemony Asparagus Pasta with Mushrooms and Herbed Ricotta from Food52

 

Jamón Ibérico Panini from AntoniaJames

Jamón Ibérico Panini from Food52

 

Salmon with a Thai Curry Sauce from fiveandspice

Salmon with a Thai Curry Sauce from Food52

 

Puerco Bravo (Braised Pork with Spicy Potatoes) from Pierino

Puerco Bravo (Braised Pork with Spicy Potatoes) from Food52

 

Vernal Greens Pasta with Seared Scallops from hardlikearmour

Vernal Greens Pasta with Seared Scallops from Food52

  

Salmon and Snow Pea Roti Wraps from AntoniaJames

Salmon and Snow Pea Roti Wraps

 

Risotto con Salvia e Noce from Pierino

Risotto con Salvia e Noce from Food52

 

Lemon and Toasted Almond Risotto from AntoniaJames

Lemon and Toasted Almond Risotto from Food52

 

Mango Salad with Fennel Frond Pesto from arielleclementine

Mango Salad with Fennel Frond Pesto from Food52

 

Roast Chicken Breasts with Mushrooms and Artichoke Hearts from drbabs

Roast Chicken Breasts with Mushrooms and Artichoke Hearts from Food52

 

Rigatoni with Fennel and Veal Sausage from cristinasciarra

Rigatoni with Fennel and Veal Sausage

 

Thyme-Scented Fennel and Leek Soup from AntoniaJames

Thyme-Scented Fennel and Leek Soup form Food52

Learn more about Uproot Wines here.

Jump to Comments (9)

Tags: uproot, wine

Comments (9)

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about 1 year ago ryanm

Having a really hard time imagining braised pork with spicy potatoes as going well (in any conceivable way) with Sauvignon Blanc. Has someone actually tried this?

Zester_003

about 1 year ago pierino

pierino is a trusted source on General Cooking and Tough Love.

ryanm, I do take your point. I know it seems an unlikely pairing. But I live in a wine producing region and as guest "sommelier" I brought in a friend who actually judges serious wine competitions. He tasted the Uproot and suggested coming up with something spicy. So that's how that came about. And of course Food52 did its own testing/tasting.

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about 1 year ago ryanm

I'll have to take your word for it, pierino! My concern was also that this thread was less about careful, vetted food/wine pairing than it was a favor for an investor.

Zester_003

about 1 year ago pierino

pierino is a trusted source on General Cooking and Tough Love.

ryanm, I can't really speak to that issue but my understanding is that Uproot is a marketing partner and not an investor. But if you e-mail editorial they can help you with clarification.

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about 1 year ago ryanm

I was just going off the note above that the winery was started by a Food52 investor. It's also, as far as I can remember, the only time a particular wine from a particular winery has been the center of a Food52 feature.

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about 1 year ago Marian Bull

Marian is Food52's Associate Editor.

We did in fact do this to help out an investor, but also because we like what Jay and Greg are doing at Uproot, and we knew that our community of excellent home cooks would have fun coming up with recipes to pair with this wine. We all love a good challenge!

Zester_003

about 1 year ago pierino

pierino is a trusted source on General Cooking and Tough Love.

And to add to Marian's point, none of us got paid to contribute other than receiving a couple of bottles of good wine to taste and then match with food. And frankly, it was indeed fun.

Junechamp

about 1 year ago ChefJune

June is a trusted source on General Cooking.

How did I miss this? I'm on the site every day. :(

Miglore

about 1 year ago Kristen Miglore

Kristen is the Executive Editor of Food52

ChefJune, we didn't post this project on the site before this week, we just reached out to a small handful of Food52 members. We would have loved to reach out to more of the community but this was just a small pilot project. Glad to know you're interested for next time!